Preparation

De-stone the apricots and cut into small cubes. Blend to a purée with the stock, oil, vinegar, mustard, salt and pepper. Cut the cucumber in two and then into 1cm slices. Cut the pepper into quarters, de-seed and slice into strips. Cut the cherry tomatoes in half and the Gruyère AOP into small cubes. Roughly chop the almonds. Remove the basil leaves from the stems and if necessary, roughly chop the rocket.

Combine all the ingredients in a large bowl and toss with the dressing.